Photos and Recipe by Zachary Pacleb of Brothers & Co.
Serves 6 as side
Salt 1 Tbls
- Wash the eggplant and trim just the stem end off. Split them down the middle lengthwise and season them with half of the first amount of salt on the cut side. Let them sit face up for about 20 or 25 minutes to allow the salt to draw out some of the bitter flavor.
For the Relish:
Husk Cherries, husk removed about 2 cups ⅓ lb
Walnuts, toasted and rough chopped almost a ½ cup, 2 ½ oz
Shallot, very small dice 1 ea medium, about ¼ cup
Garlic cloves, minced 2 cloves, 1 Tbsp
Salt 1.5 Tbsp
Sugar 1.5 Tbsp
Apple Cider Vinegar ¼ cup plus 2 Tbls, 3 oz
Olive Oil 1 Tbsp
Black Pepper, fresh cracked to taste
(Optional) Fresh Thyme Leaves 1 tsp
- Split the husk cherries in half. You can use two small lids as guides with the husk cherries in between, using a serrated knife.
- Place the husk cherries in a small pot with the remaining ingredients for the relish, except for the walnuts. Bring the pot to a simmer gently over medium heat. Cook for only a minute then pour in the walnuts and turn off the heat and allow to sit until service.
Summer Squash 4 ea, about 1 lb
Oil 2 Tbsp
Fresh Basil leaves, roughly torn 2 sprigs, loose ¼ cup
Mizuna, or other tender, bitter or spicy green about 3 loose cups, 2 oz
- Heat your grill or a cast iron pan over medium high. Split the squash lengthwise. Pat the eggplant dry and toss them in a bowl with the squash, oil and the remaining bit of salt from the beginning.
- Grill the squash and eggplant for a few minutes on the cut side. Push down gently to check for doneness. You want kiss the other side of the vegetables on the grill for about a minute so adjust the cook time to their thickness.
- Remove from the heat and allow to cool slightly before halving the vegetables widthwise and transferring to a service platter.
- Check the seasoning of the relish and adjust to your taste as necessary. Spoon as much of the relish over the top of the grilled squash and eggplant as you’d like. If you reserve any, it could go great over roast pork, chicken or with cheese.
- Slice the mizuna stem and tear the leaves to spread over the dish. Garnish with the basil and enjoy!